Crusty Hot Pan-Fried Fish

Crusty Hot Pan-fried Fish

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Nicole Bredeweg


My mother had a way with fresh fish. I loved going fishing and coming back with a mess of blue gill (hated cleaning the fish, though), then having her dredge the fillets (my dad was good at the filleting) through flour. Best breakfast ever. And, no, it didn't happen often -- I was a GIRL after all -- but sometimes a neighbor would show up with some, too.
I strove for years to figure out how she did it -- she was a natural cook and I just couldn't seem to learn it from her.
So when I found this recipe, it was wonderful. And, I have no idea where I got it from!


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Pan Fry


  • 1 1/2 c
  • 3 1/2 tsp
    cajun magic seafood magic spcie mix, divided
  • 1 large
  • 1 c
  • 24 oz
    fish fillets (6 @ 4 oz), speckled trout, drum, or favorite fish
  • ·
    vegetable oil for frying

How to Make Crusty Hot Pan-Fried Fish


  1. In large skillet, heat about 1/4" oil over medium heat until hot.
  2. In flat pan, combine flour and 2 tsp spice mix. In separate pan, combine egg and milk until well blended. Season fillets by sprinkling about 1/4 tsp spice mix on each.
  3. Coat each fillet with seasoned flour, shake off excess and coat well with milk mixture; then, just before frying, coat fillets once more with flour, shaking off excess.
  4. Fry fillets in hot oil until golden brown, 1 - 2 minutes per side. Drain on paper towels and serve immediately on heated serving plates.

Printable Recipe Card

About Crusty Hot Pan-Fried Fish

Course/Dish: Other Breakfast Fish
Main Ingredient: Fish
Regional Style: Cajun/Creole

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